January 5th, 2015
Episode 500 of 661 episodes
Sheila Dillon is joined by Harold McGee to answer your food science questions. Harold McGee is fascinated by what we are actually doing to our food when we prepare and cook it. His research and writing have inspired many chefs, including Heston Blumenthal. Today he answers questions from listeners, food writers and chefs about the chemistry of food and cooking. Producer: Sarah Langan.